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Chili Relleno Casserole

Chili Relleno Casserole: A Flavorful Twist on a Classic Dish

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Are you ready to spice up your dinner routine with a mouthwatering Mexican-inspired dish? Look no further than our Chili Relleno Casserole recipe! This flavorful casserole combines the smoky heat of poblano peppers with creamy cheeses and savory seasonings for a dish that’s sure to impress. Whether you’re hosting a fiesta or simply craving a taste of Tex-Mex comfort food, this recipe is a guaranteed crowd-pleaser. So, let’s dive into the delicious world of Chili Rellenos and discover how to make this irresistible casserole!

Ingredients:

  • 6-8 poblano peppers
  • 1 tablespoon olive oil (for brushing on the poblanos)
  • 2 cups cheddar cheese, shredded
  • 2 cups Monterey jack cheese, shredded
  • 6 large eggs, room temperature
  • 1/3 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 teaspoon baking powder
  • 1/2 cup milk

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray or butter.
  2. Prepare Poblano Peppers: Place the poblano peppers on a baking sheet lined with parchment paper. Brush the peppers with olive oil, ensuring they are evenly coated. Roast in the preheated oven for 15-20 minutes, or until the skins are blistered and charred, turning occasionally to ensure even cooking. Remove the peppers from the oven and let them cool slightly.
  3. Peel and Seed Peppers: Once the peppers are cool enough to handle, carefully peel off the charred skin and discard. Make a slit lengthwise down each pepper and remove the seeds and membranes, being careful to keep the peppers intact. Set aside.
  4. Prepare Cheese Mixture: In a mixing bowl, combine the shredded cheddar cheese and Monterey jack cheese. Mix well and set aside.
  5. Prepare Batter: In a separate bowl, whisk together the eggs, all-purpose flour, paprika, garlic powder, onion powder, salt, pepper, baking powder, and milk until smooth and well combined.
  6. Assemble Casserole: Spread half of the cheese mixture evenly over the bottom of the prepared baking dish. Arrange the prepared poblano peppers on top of the cheese in a single layer. Sprinkle the remaining cheese mixture over the peppers.
  7. Pour Batter: Pour the egg batter evenly over the cheese and peppers, ensuring that it covers the entire surface of the casserole.
  8. Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set.
  9. Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy the delicious flavors of Chili Relleno Casserole!

Cook’s Notes and Variations:

  • Adding Protein: For added protein, consider adding cooked and crumbled chorizo or shredded rotisserie chicken to the casserole before baking.
  • Vegetarian Option: Omit the meat and add sautéed vegetables such as onions, mushrooms, and bell peppers for a vegetarian-friendly version of the casserole.
  • Spice it Up: For extra heat, add diced jalapeños or a pinch of cayenne pepper to the egg batter.

Keto and Low Carb Versions:

  • Keto Option: To make this casserole keto-friendly, substitute the all-purpose flour with almond flour or coconut flour. Use full-fat cheeses and opt for heavy cream instead of milk. Ensure the poblano peppers are roasted without any added sugars or marinades.
  • Low Carb Option: Similarly, for a low-carb version, follow the keto substitutions above and omit the flour entirely. You can also reduce the amount of milk or use unsweetened almond milk to further decrease the carb content.

Frequently Asked Questions (FAQs):

Q: Can I use other types of peppers for this casserole?

A: While poblano peppers are traditional for Chili Relleno, you can substitute them with other mild peppers such as Anaheim or Hatch peppers. Just be aware that the flavor and heat level may vary.

Q: Can I prepare this casserole ahead of time?

A: Yes, you can assemble the casserole ahead of time and refrigerate it, covered, for up to 24 hours before baking. Allow it to come to room temperature before baking as directed.

Q: Can I freeze leftovers of this casserole?

A: Yes, this casserole freezes well. Allow it to cool completely, then slice into portions and wrap tightly in aluminum foil or plastic wrap. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: What can I serve with Chili Relleno Casserole?

A: This casserole pairs well with traditional Mexican sides such as rice and beans, salsa, guacamole, or a crisp green salad.

Q: Can I make this recipe without dairy?

A: While cheese is a key component of this casserole, you can try using dairy-free cheese alternatives and a plant-based milk such as almond milk or coconut milk for a dairy-free version.

With its bold flavors and creamy texture, Chili Relleno Casserole is sure to become a new favorite in your recipe repertoire. Whether you’re craving a comforting weeknight meal or planning a festive dinner party, this dish is a delicious way to enjoy the classic flavors of Chili Rellenos in an easy-to-make casserole format. So, gather your ingredients and get ready to savor the irresistible taste of this Mexican-inspired masterpiece!

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